Dry stir-fried green beans
By DameonMurray
I made dry-stir-fried green beans on Sunday. This is a dish often eaten with wine in our restaurant here. The pepper has a strong flavor, numbing, crisp and delicious taste. I love it very much, and finally made it after several experiments because I was afraid that it would be poisoned if I didn't cook it. In the attitude of being responsible for my own body, I fried it for a little longer and burnt it. It tastes a little less crispy than the outside, but it's safe. I don't dare to take the risk.
Recipe Recommendations
- green beans 400 grams
- salt 7 grams
- pepper appropriate amount
- chili two
- slightly spicy
- explosion
- ten minutes
- ordinary
Steps for Dry stir-fried green beans
1
400 grams of green beans, 7 grams of salt, and 8 grams of pepper and pepper in total. Just two peppers will be fine. There are many peppers. The grams I showed above are not enough, so I added some more.
2
Wash it with water, remove the head and tail, and pinch the two halves in the middle. Be sure to dry it, otherwise it will explode when you put it in the oil pan. Pour the oil into the pan and heat it over high heat until 70% hot. Then add the dried green beans.
3
Fry for one and a half to two minutes over high heat until the surface is bubbly, slightly charred and slightly dry, remove and control the oil.
4
Allow the oil to cool and pour out, leave a little oil, add the pepper and fry it until fragrant. Never fry it black and bitter. Then quickly add the pepper for a second, and add the fried green beans. Add 1 tablespoon of salt and 7 grams. I weighed it specially this time.
5
Quickly stir it evenly, shovel it out and plate it. If you can wait a few hours before eating it, it will be even more delicious. The pepper is extremely fragrant. It is one of my favorite dishes.